Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the chicken pieces, about 4 minutes. Remove and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter and 2 tablespoons of olive oil and saute the minced garlic and green onions for about 3 minutes. Add the chili flakes, Italian seasoning, and dried parsley

Add the white wine and lime juice and reduce until half. Reduce the heat to low and add the whipping cream. Season with salt and pepper and return the chicken to the skillet. Heat until the sauce thickens a bit and the chicken warms up.

Cook spaghetti according to package instructions, drain it, and mix it into the sauce with the chicken. Serve while hot and sprinkle Parmesan cheese and fresh parsley on top.